We love Sausage Vegetable soup this time of year and it uses a good-sized zucchini every time I make it.
First I brown a pound of sausage with an chopped onion and some fresh garlic.
Then I add about 3 cups of chopped carrots and celery and cook until they soften.
I made this on vacation so I added an Italian Seasoning packet int he cupboard as well as a 1/2 teaspoon of red pepper flakes. Seriously, even a 1/4 teaspoon of red pepper flakes will make any soup more interesting.
I added about 4 cups of chopped tomatoes from the garden.
I added five cups of water and 5 chicken bullion cubes - again on vacation - and 3 bay leaves that I brought along.
Here is the zucchini that got squashed a bit in our cooler.
I chunked the zucchini into the soup.
So delicious with parmesan cheese atop!
Yummo -and it feeds all six of us with plenty of leftovers for DH's packed lunches.
Katie
No comments:
Post a Comment
So, what do you think?